Potato soup
Submitted Amalie Allen
- 3 cups cubed potatoes
- 1/2 cup chopped onions
- 3 cups water
- 1 cup sour cream
- 1/3 cup all purpose flour
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 cups milk
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 3/4 cup chopped celery optional
Cook potatoes and onions in a large pot for 20 minutes. Mix sour cream flour salt and pepper. Add sour cream mixture milk bouillon cubes butter and celery to cooked potatoes and onions. Cook and stir over medium heat for 10 minutes. Lower heat and cook 5 to 10 minutes more. Yields two and a half quarts.
Martha Ann Lineberger
Submitted by Amalie Allen
